| 1) |
Heat milk and butter in small saucepan over low heat until temperature
reaches 120° to 130°F. Combine 1-1/2 cups flour, sugar, yeast, salt, ginger
and nutmeg in large bowl. Slowly add heated milk mixture to flour mixture.
Add 1 egg; stir with rubber spatula 2 minutes or until blended. Gradually
stir in more flour until dough begins to lose its stickiness, about 2 to 3
minutes. Mix apricots, cranberries and orange juice in small microwavable
bowl; cover with plastic wrap. Microwave on HIGH 25 to 35 seconds to soften;
set aside.
|
| 2) |
Turn out dough onto floured surface. Knead 5 to 8 minutes or until
smooth and elastic; gradually add remaining flour to prevent sticking, if
necessary. Drain or blot apricot mixture. Combine apricot mixture and pecans
in medium bowl. Flatten dough into 3/4-inch-thick rectangle; sprinkle with
1/3 of fruit mixture. Roll up jelly-roll style from short end. Flatten
dough; repeat twice using remaining fruit mixture. Continue to knead until
blended. Shape dough into ball; place in large greased bowl. Turn dough
over. Cover; let rise 1 hour or until doubled in size.
|
| 3) |
Grease 9-inch round cake or pie pan. Punch down dough; pat into 8-inch
circle. Place in pan. Loosely cover with lightly greased sheet of plastic
wrap. Let rise 1 hour or until doubled in size.
|
| 4) |
Preheat oven to 375°F. Beat remaining egg with 1 teaspoon water in small
bowl; brush evenly over dough. Bake 30 to 35 minutes or until loaf sounds
hollow when tapped. Remove immediately from pan. Cool completely on wire
rack. |